Cinnamon roll dough usually doesn’t like me. If we are going to have cinnamon rolls for breakfast, I will buy them. One afternoon, in one of my “I don’t know what to make for dinner” panic modes, I happened across a recipe on the back of a Taste of Home magazine from 2006. I don’t remember now what I made for dinner that night, but I did set this particular magazine aside so that I could make the recipe.
Last Friday, I finally made some decent cinnamon rolls. The dough started out in the bread machine so that saved me quite a bit of time. Another plus, the dough uses maple syrup as a sweetener, not white sugar. Josh is a big fan of anything maple so that is why this recipe caught my eye. The rolls don’t taste particularly like maple syrup but they are definitely sweet!
I loved the dough. It was very easy to work with once the dough cycle in the bread machine finished. The size of the cinnamon rolls was perfect for kids. Not so big that they can’t eat a whole one, but still makes enough that they can each have a second one (or more!) if they want.
The filling was a little difficult to sprinkle on. It also caused a few of the rolls to separate in the middle. I think I would spread the butter on first by itself, and then sprinkle the filling over the butter. That way the filling would be more evenly distributed.
I also initially did not bake these long enough. They probably could have used 5 to 10 more minutes in the oven. I was afraid of them browning too much though so I took them out at 25-30 minutes.
I loved the maple icing on these. Josh likes cream cheese icing though so I might have to try that next time and see which one he likes better. I do use a Grade A Dark maple syrup so that is probably why the icing turned golden instead of being white.
This recipe is definitely a make-again. And I may tweak it a little bit to make it even better!
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